Halloween Treats! Candy Corn Creme Brûlée in Mini Pots

Kids love candy corn, and your little goblins will howl with delight at the sight of our Candy Corn Creme Brûlée mini pots! These take a few steps and a little time to make, but they are so cute that the end result is worth it. You will need small glass mason jars (about 5 ounces) so you can see through the glass to the adorable layers that are reminiscent of the fun Hallow’s Eve old-fashioned treat. See below the recipe for step-by-step instructions on how to layer these delicious little works of art!

Yield: 4 servings

Halloween Treats! Candy Corn Creme Brûlée in Mini Pots

Ingredients

1 quart heavy cream (32 oz)

6 egg yolks

1/2 cup sugar, divided

1 vanilla bean (or 1 teaspoon vanilla extract)

3/4 cup candy corns

1 tablespoon water

granulated sugar for brûlée tops.

yellow food dye

Instructions

Preheat oven to 325 degrees.

Bring cream, 1/2 of sugar and scrapings from center of vanilla bean or extract to a boil in a heavy saucepan. Remove from heat. In a separate bowl, whisk egg yolks with the other 1/2 of sugar unit light in color. Add 1/4 of cream slowly to egg yolk mixture, stirring well. When thoroughly mixed, add the rest of cream and mix well. Pour a little less than half the mixture in a small glass bowl, and in another bowl do the same. There should be about 1/2- 3/4 cup of the mixture left, you will save this for the candy corn mixture.

In a new small heavy saucepan, simmer the water and candy corns over medium heat until candy corns are melted. You may have to smash them a bit to help them along the way. Remove from heat immediately and let cook 5 minutes.

While candy corn mixture is cooling, add 3-4 drops of yellow food dye until you reach the desired yellow color to one the batches of brûlée. Pour yellow evenly into 4 small mason jars (we used 5 ounce jars, others will be too large most likely). You will be serving in these jars. You can pour the white mixture into 4 more mason jars as we did below, but if you don't have enough, you can pour into other oven-safe jars or bowls that are a similar size- you will not be serving in these so it won't matter.

Pour cooled candy corn mixture into the reserved brûlée mixture and stir well. Pour into mason jars or others as you did with the white mixture.

Place all mason jars in a glass dish (or any roasting pan will do), adding water to cover most of the brûlée mixture in the jars. Bake for about 45 minutes, until the creme brûlée is set, but still a bit soft in the center.

Place the yellow brûlée jars in the freezer to help chill and set them quickly (about 20 minutes). Let the others cool at room temperature. We are going to need these to be pourable, so we don't want to chill just yet.

When the yellow brûlée seems cool to the touch and mostly set, pull out of freezer and pour the slightly cooled orange layer from each jar over the yellow. Place in freezer for another 20 minutes and repeat with the white layer.

After you have poured the white layer, place in refrigerator until the creme brûlée is completely cooled, at least 2 hours.

When ready to serve, let sit at room temperature for about 15-30 minutes before sprinkling sugar on top. Sprinkle the sugar and place under broiler (or use kitchen mini-torch) until the sugar is brown and crispy.

Here are some step-by-step instructions on how to pour and set your mini-pots: After heating your custard (and melted candy corn for the orange layer), start by pouring each color into a separate dish/jar to bake the custard. Place them in a baking dish with water 1/2 way up the dish you are baking them in. Place the baking dish into a 325 degree oven, and bake for 45 minutes, until the custard is set. Cool the bottom layer of custard (the yellow) in the freezer for about 20 minutes to help cool the mixture and set it. Keep the other colors at room temperature to cool so they are still pourable. You don’t want them too hot, you just want them warm enough to pour onto the yellow layer still. Pour the orange layer onto the yellow layer, then place the jars into the freezer again for 15-20 minutes to set the second layer. Leave the third layer out at room temperature still. When the orange layer has partially set, it’s time to pour the top layer. Place the jars with all three layers in the refrigerator for a few hours to completely set. Sprinkle 1-2 teaspoons of white sugar over the top of each creme brûlée. Use a cooking torch to “burn”, or put under the broiler and watch closely until the top is crispy and brown. Tie with some haunting ribbon and serve!

Halloween Treats! Candy Corn Creme Brûlée in Mini Pots

Kids love candy corn, and your little goblins will howl with delight at the sight of our Candy Corn Creme Brûlée mini pots! These take a few steps and a little time to make, but they are so cute that the end result is worth it. You will need small glass mason jars (about 5 ounces) so you can see through the glass to the adorable layers that are reminiscent of the fun Hallow’s Eve old-fashioned treat. See below the recipe for step-by-step instructions on how to layer these delicious little works of art!

Yield: 4 servings

Halloween Treats! Candy Corn Creme Brûlée in Mini Pots

Ingredients

1 quart heavy cream (32 oz)

6 egg yolks

1/2 cup sugar, divided

1 vanilla bean (or 1 teaspoon vanilla extract)

3/4 cup candy corns

1 tablespoon water

granulated sugar for brûlée tops.

yellow food dye

Instructions

Preheat oven to 325 degrees.

Bring cream, 1/2 of sugar and scrapings from center of vanilla bean or extract to a boil in a heavy saucepan. Remove from heat. In a separate bowl, whisk egg yolks with the other 1/2 of sugar unit light in color. Add 1/4 of cream slowly to egg yolk mixture, stirring well. When thoroughly mixed, add the rest of cream and mix well. Pour a little less than half the mixture in a small glass bowl, and in another bowl do the same. There should be about 1/2- 3/4 cup of the mixture left, you will save this for the candy corn mixture.

In a new small heavy saucepan, simmer the water and candy corns over medium heat until candy corns are melted. You may have to smash them a bit to help them along the way. Remove from heat immediately and let cook 5 minutes.

While candy corn mixture is cooling, add 3-4 drops of yellow food dye until you reach the desired yellow color to one the batches of brûlée. Pour yellow evenly into 4 small mason jars (we used 5 ounce jars, others will be too large most likely). You will be serving in these jars. You can pour the white mixture into 4 more mason jars as we did below, but if you don't have enough, you can pour into other oven-safe jars or bowls that are a similar size- you will not be serving in these so it won't matter.

Pour cooled candy corn mixture into the reserved brûlée mixture and stir well. Pour into mason jars or others as you did with the white mixture.

Place all mason jars in a glass dish (or any roasting pan will do), adding water to cover most of the brûlée mixture in the jars. Bake for about 45 minutes, until the creme brûlée is set, but still a bit soft in the center.

Place the yellow brûlée jars in the freezer to help chill and set them quickly (about 20 minutes). Let the others cool at room temperature. We are going to need these to be pourable, so we don't want to chill just yet.

When the yellow brûlée seems cool to the touch and mostly set, pull out of freezer and pour the slightly cooled orange layer from each jar over the yellow. Place in freezer for another 20 minutes and repeat with the white layer.

After you have poured the white layer, place in refrigerator until the creme brûlée is completely cooled, at least 2 hours.

When ready to serve, let sit at room temperature for about 15-30 minutes before sprinkling sugar on top. Sprinkle the sugar and place under broiler (or use kitchen mini-torch) until the sugar is brown and crispy.

Here are some step-by-step instructions on how to pour and set your mini-pots: After heating your custard (and melted candy corn for the orange layer), start by pouring each color into a separate dish/jar to bake the custard. Place them in a baking dish with water 1/2 way up the dish you are baking them in. Place the baking dish into a 325 degree oven, and bake for 45 minutes, until the custard is set. Cool the bottom layer of custard (the yellow) in the freezer for about 20 minutes to help cool the mixture and set it. Keep the other colors at room temperature to cool so they are still pourable. You don’t want them too hot, you just want them warm enough to pour onto the yellow layer still. Pour the orange layer onto the yellow layer, then place the jars into the freezer again for 15-20 minutes to set the second layer. Leave the third layer out at room temperature still. When the orange layer has partially set, it’s time to pour the top layer. Place the jars with all three layers in the refrigerator for a few hours to completely set. Sprinkle 1-2 teaspoons of white sugar over the top of each creme brûlée. Use a cooking torch to “burn”, or put under the broiler and watch closely until the top is crispy and brown. Tie with some haunting ribbon and serve!